Herbed Bread Stuffing

1 hr., 30 min. + bread drying time
8 Servings
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Bread stuffing with the classic Thanksgiving flavors of fresh sage, thyme and parsley that everyone craves.


  • 1 loaf (1 lb.) French bread cut into ¾-inch cubes (about 10 cups)
  • ¼ cup unsalted butter + to butter pan
  • 2½ cups diced yellow onion
  • 1½ cups diced celery
  • 1 Tbsp. finely chopped fresh sage leaves
  • 1 Tbsp. fresh thyme leaves
  • ¼ tsp. ground black pepper
  • ¼ tsp. ground black pepper
  • 2 cups College Inn® turkey or chicken broth
  • 2 large eggs, lightly beaten
  • ¼ cup coarsely chopped fresh parsley leaves


  Prep Time: 30 min. + bread drying time • Cook Time: 1 hr.

Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice.*

Heat oven to 375°F. Butter a 9x13-inch baking dish; set aside. Melt butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start to brown around the edges. Add broth and bring to a simmer; cook 3 minutes to reduce slightly.

Fold together vegetable-broth mixture, bread, eggs and parsley in a large, heat-proof bowl until evenly moistened. Loosely spoon into baking dish and bake, uncovered, about 30 minutes or until the top is golden brown.

*To dry bread faster, toast in a 375°F oven on a baking sheet for 20 minutes, stirring halfway through.

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